Monday, September 11, 2017

September Monthly Featured Ingredient/Dish Challenge: Potatoes!

For September's Monthly Featured Dish/Ingredient Challenge, it's time for Potatoes!

Make any recipe where potatoes are featured
or includedfrom our current IHCC Featured Chef: Hugh Fearnley-Whittingstall or any of our previous IHCC chefs.

You
can use any kind of potato (Russet, Yukon Gold, White, Sweet Potatoes...) and you can choose fresh or frozen potatoes, or other potato products that strike your fancy. Also, feel free to share any of
your favorite potato recipes from our IHCC chefs in your post!

Make and post your Potatorecipe bySunday September 17thand link a picture up below.

Please remember to link a thumbnail image and do please leave a comment after you link so that we don't miss out on your dish.

New to IHCC? Need help linking up or just a refresher on how to join in the fun and become a part of our community?Please check out our Welcome page. If you have any questions please leave a comment below and we will get back with you.

If you missed out on ourSlide Into Septembertheme last week, please click on the link to see what everyone made.

Special Annoucement!

Starting April 1, 2019 we will be cooking with all 19 of our IHCC chefs! That's right, there will be no new chef for the next six months. In celebration of IHCC's 10 year anniversary we are taking some time to reflect back on all of the wonderful chefs we've cooked with along our journey. So take the next few weeks to stock up on all the latest cookbooks and get your "to-do" lists ready, because this is sure to be a tasty six months!

New Cooking Theme: Cuisine Spotlight!

We are also introducing a new cooking theme for our next round of IHCC! For the next six months we are replacing the Monthly Ingredient/Dish Challenge with our new theme, Cuisine Spotlight!

Cuisine Spotlight will be a monthly feature where we place a spotlight on one specific cuisine, such as Classic British (which is our first pick), Middle Eastern, Mexican, Italian, Mediterranean, etc. If you have a cuisine you'd like us to feature please leave us a comment! We'd love to hear your feedback. Also, if you have any ideas for themes in general let us know. We are always up for new ideas!

It All Began With The Domestic Goddess!

Nigella Lawson

The Food Matters Advocate

Mark Bittman

Food Network's Italian Princess

Giada De Laurentiis

Welcome!

Welcome toI ♥ Cooking Clubs. This is a stress-free cooking club with a revolving roster of chefs. We feature two different chefs (or cooks) a year and cook their recipes based on our weekly themes--found on the sidebar.

From April 1st, 2019 thru September 29th, 2019 we are hosting a special 10 Year Anniversary Celebration called All Chef's Edition! We will be taking it back and reflecting on all 19 chefs we have cooked with during our 10 years at IHCC! Participants will have a choice of which chef and which recipe they want to make for each theme. The possibilities are endless, and exiciting!

This cooking club aims to grow and change with its members and explore other cooks and books in the future.

The Naked Chef

Jamie Oliver

You Choose the Recipes!

In the interest of freedom of choice and to maximize the fun, we have organized this cooking club on themes. How you interpret the theme is up to you. If you feel that you would like nothing better than a three-pound bison burger, with all the fixin's, on a spa day.. nobody will challenge you on it!

Once the theme is announced, feel free to peruseour current chef'srecipes from cookbooks or online, to find one that you think suits the theme and your tastes. Have fun with the recipe, change what you like, and link into that week's post.Have some great ideas for themes?We love to hear your ideas! Feel free to email any of the hosts or leave your ideas in the comments section.

Take A Journey With

Tessa Kiros

Mexican Cooking Legend

Rick Bayless

May Cooking Club Themes with ALL Our IHCC Chefs!

April 29th - May 5th: Spring Canapés

Make any of our IHCC chefs' recipes for light little appetizers and small plate dishes, perfect for spring.

May 6th- 12th: Cuisine Spotlight: Indian!

Each month we will be featuring a different type of cuisine. Chose any recipe from any of our IHCC chefs that represents that cuisine.

May 13th - 19th: 5 Ingredients or Less!Make any recipe from any of our IHCC chefs that can be made with 5 ingredients or less (excluding salt & paper)!

May 20th - 26th: May Potluck!

Potluck will stay the same. Make any dish you like from any of our IHCC chefs!

May 27th - June 2nd: Take It Outside!

Make any recipe from our IHCC chefs that are suitable for picnics and outdoor gatherings or enjoying on your porch or lanai.

June Cooking Club Themes with All Our IHCC Chefs!

June 3 - June 9th: June Starts with J!

June starts with the letter J so make any dish from one of our IHCC chefs that features an ingredient (or ingredients) that starts with J.

June 10th - June 16th: Cuisine Spotlight: California!

Each month we will be featuring a different type of cuisine. Chose any recipe from any of our IHCC chefs that represents that cuisine in recipe and/or ingredients.

June 17th - June 23rd: At the Beach!

Make any dish from any of our IHCC chefs that is beach or boardwalk inspired or appropriate for enjoying along the seashore.

June 24th - June 30th: June IHCC Potluck!

Potluck will stay the same. Make any dish you like from any of our IHCC chefs!

Harriet Van Horne on Cooking

“Cooking is like love. It should be entered into with abandon or not at all."

Julia Child on The Art of The Plate

“It's so beautifully arranged on the plate - you know someone's fingers have been all over it.”

Bittman on a Well-Stocked Pantry

The most critical thing a cook can have, other than a decent knife and cutting board, is a well-stocked pantry. Because when you come home and you don't have much, but if you've got that rice, anchovies, pasta, soy sauce, vinegar...you will find something to make

Nigella on Dieting

"I don't believe in low-fat cooking."

"Good olive oil, good butter, milk - they give food taste and depth and a richness that you can't reproduce with low-fat ingredients"